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Asian Pasta Salad

4 Sep

One of the best cookbooks I have ever invested in is my Southern Living: Easy Weeknight Favorites.  I purchased it around the time we were married and, after eight years, I have probably made about every recipe in it, loving all but a handful.  I have made this salad a few times and definitely enjoy the texture and favors.  My only complaint is that it is very difficult to get a good bite-full on a fork.  It may work better with a shorter noodle, but I would miss the texture of the linguine.  I will try it sometime and update with my thoughts, or, better yet, someone else try it and let me know.

Ingredients

  • 8 ounces dry linguine
  • 3 cups broccoli florets
  • 12 cherry tomatoes (halved)
  • 4 green onions (sliced)
  • 2 large carrots (sliced diagonally)
  • 1/4 cup soy sauce
  • 2 tablespoons sesame seeds (toasted)
  • 2 tablespoons brown sugar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot sauce
  • 2 garlic cloves (minced)

In large pot with boiling water, cook pasta. Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well. In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

Picture by me, My Little Food Spot

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Sweet and Sour Steak with Peppers

20 Jun

Don’t have much to say besides, yum.

Ingredients:

  • 1 1/2 lb flank steak

Marinade:

  • 5 tsp Chinese rice wine or dry sherry
  • 4 tsp soy sauce
  • 1 T cornstarch
  • 1 T olive oil

Sauce:

  • 2 T ketchup
  • 1 T Worcesterhire sauce
  • 2 tsp barbecue sauce
  • 1 T soy sauce
  • 1 tsp granulated sugar

Other:

  • 2 small tomatoes, peeled and wedged into six equal pieces
  • 2 bell peppers (colors of your choice), cubed
  • 2 cloves garlic, minced
  • 1/2 large onion, cubed
  • 6 T oil for stir-frying, or as needed
  • Electric wok

Cut the beef across the grain into 1-inch cubes. Add the marinade ingredients and marinate beef in the refrigerator for 30 minutes.

While the beef is marinating combine the ingredients for the sauce and set aside.  Prepare the vegetables.

Heat the wok over medium-high to high heat.  Add 2 tablespoons oil.  When the oil is hot, add half the beef. Brown briefly, then stir-fry until the beef changes color and is nearly cooked through.  Remove from the wok and cook the remaining beef, adding more oil as needed.  Remove from wok.

Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic and onion.  Stir-fry until aromatic (about 30 seconds).  Add the bell pepper.  Stir-fry for two minutes and add the tomato wedges.  Stir-fry until the vegetables are softened.  (Total cooking time is about 3-4 minutes).

Push the vegetables up to the side of the pan.  Add the sauce in the middle of the wok.  Heat briefly then add the beef back into the pan.  Mix everything together.  Taste and add extra sugar or soy sauce if desired.  Serve hot over rice.

Photo by me, My Little Food Spot

Sweet and Sour Chicken

27 Jan

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

  • 2 tablespoons honey
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup fresh orange juice
  • 2 teaspoons cornstarch

Ingredients

  • 4 teaspoons peanut oil
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
  • 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounces snow peas, trimmed
  • Serving suggestion, cooked rice
  • Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Chicken Fried Rice

6 Jan

Chicken fried rice-001

One of my favorite recipes.  We just kind of throw together what we have on hand but here is a good guideline:

Ingredients:

  • 4 cups cold cooked rice
  • 8 ounces chicken thighs or tenderloins, chopped
  • 2 eggs
  • 1 cup frozen green peas or mixed veggies
  • 1 medium onion, diced
  • 1 green onion, diced
  • 1 stalk celery, sliced diagonally
  • 1/3 cup low-sodium soy sauce
  • 2 T. oyster sauce
  • Pepper
  • sesame or olive oil for stir-frying, as needed

Preparation:

Heat small amount of oil in wok.  Beat the eggs lightly.  Scramble briefly in wok and remove.
Heat 2 T. oil and saute chicken, onion and celery for 4-5 minutes; remove.
Heat oil once more, add the rice (in two batches if needed) and soy and oyster sauces.  Allow rice to brown, flipping spatula-fulls every 1-2 minutes.  Add an additional small amount of soy sauce if needed (I use low-sodium to get the flavor without it becoming crazy salty).
Return egg and chicken mixture to wok and add remaining ingredients until heated thoroughly.
Photo by me, mylittlefoodspot

Spicy Chicken Rice Bowl

14 Feb

If you want this dish hotter, add more red curry paste.

Ingredients

  • 1 1/2  cups  uncooked long-grain rice
  • 2  tablespoons  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/4  cups  chicken broth
  • 1/2  cup  milk
  • 1/2  cup  light coconut milk
  • 3  tablespoons red curry paste
  • 2  tablespoons  fresh lime juice
  • 2  teaspoons  grated fresh ginger
  • 1/2  teaspoon  salt
  • 1  savory baked chicken (about three cups, shredded)
  • 1 1/2  cups  fresh steamed green beans, cut into 1-inch pieces
  • 1/2  red bell pepper, cut into thin strips
  • 1/4  cup  chopped fresh cilantro
  • Lime wedges

Preparation

1. Prepare rice according to package directions.

2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Yields 6 servings

Thai Red Curry Paste (a la Jennifer)

14 Feb

I was making a dish that called for red curry paste.  I couldn’t find it in the grocery store so I thought I’d google it to see what the ingredients were, and then make it myself.  To my dismay it was a somewhat complicated recipe requiring a food processor (which Derek dropped and broke) and including ingredients I don’t typically stock (i.e. lemongrass).  So I took a number of the ingredients I had stocked in my cupboards and came up with a product with which I was quite pleased.

Whisk together the following:

  • a good, long squirt of hot sauce (I use Huy Fong brand of Sriracha hot chili sauce or, as I like to call it, “rooster” sauce)
  • three cloves garlic, minced
  • a few dashes of ground ginger
  • a dash of fresh ground pepper
  • a dash of cumin
  • about 2 T. soy sauce
  • a small squirt of anchovy paste (or oyster or fish sauce)
  • a couple dashes of sugar
  • a dash of chili powder

Comments

Orange Ginger Glazed Carrots

27 Nov

Ingredients

  • 1  (1-lb.) package baby carrots, thoroughly washed
  • 1  teaspoon  grated orange rind
  • 1/4  cup  fresh orange juice
  • 2  teaspoons  butter
  • 2  teaspoons  honey
  • 1  to 3 tsp. freshly grated ginger*
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  pepper

Preparation

1. Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 tsp. ground ginger may be substituted.